1. Set aside 1/3 cup flour for flouring board.

2. Pour the milk in a microwave-safe bowl (7 cups.) Cover and cook on HIGH (1200W) for 40 seconds to 75 – 85 F. Cool the milk, if it is over 85F. Yeast will not activate if the milk is too hot.

3. Add half the remaining flour. Mix until it's smooth with a wire whisk. Mix in the yeast.

4. Mix in the remaining flour with wooden spatula. Shape into a ball.

5. Cover with a microwave lid and cook on HIGH (1200W) for 10 seconds.

6. Tamp down the dough on a lightly floured board. Shape into a ball by folding the edges into the center and pinching the ends together.

7. Cover the dough with a damp paper towel and let it sit for 10 minutes at room temperature.

8. Roll the dough into an 8-inch circle on a lightly floured board. Cut into 12 wedge-shaped pieces.

9. Roll up each piece beginning at the wide end and curve into a crescent shape.

10. Cover the microwave turn table with parchment or waxed paper. Place the rolls on the turn table. Cover the rolls with parchment, or waxed paper. Cook on HIGH (1200W) for 10 seconds.

11. Brush water on the surface of the rolls and sprinkle with poppy seeds. Grease a baking sheet, or cover with parchment paper and transfer the crescents to the sheet.

12. Cover with a damp paper towel. Let them rise for 10 minutes at room temperature until they are 1 1/2 times their original size.

13. Remove the towel and bake on the upper rack at 400F for 10 – 12 minutes

* Resin-treated plastic bowls (such as Ziploc bowls) work well .They are light and the dough does not stick as you knead.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.